Abstract:BACKGROUND: Cacao is important for the economy of many countries in the humid tropics. Its quality is affected when fruits are not collected at the optimal harvest point. The aim of this study was to obtain maturity indices for producers to facilitate the timely harvest and improve the development of fermentation and the sensorial quality of cacao. The growth and respiration processes, and the physicochemical changes during the maturation of three cacao genotypes were determined. Physiological follow-ups measu… Show more
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